Georgia Roberts

Georgia Roberts is an Adelaide Hills-born chef and baker, currently based on Kaurna land. With a background in soil and plant science, she developed a deep appreciation for the interconnectedness of food systems, ecology, and the environment. Her passion for sustainable food practices eventually led her to the kitchen, where she creates dishes that reflect her commitment to seasonality and locality. 

Roberts' ethos is rooted in her belief that food should nourish both people and the planet. Inspired by her experiences learning to grow and cook food in the Barossa Valley, she lived and worked in Canterbury, New Zealand, which deepened her appreciation for regionality and the use of native ingredients. After returning to a four-year tenure at Adelaide’s Fino Vino, Roberts' has recently enjoyed a residency at Loc Bottle Bar, and early mornings baking at Thelma Piccadilly. 

Roberts' approach is thoughtful and appreciative of the offerings of each region in which she cooks. Her focus on creating plant-forward dishes and celebrating ingredients from small and low-impact producers proves that mindful, ethical food can be as joyful as it is responsible.